Stone grill and/or table grill diner


steak tenderloin, (veal) fricandeau, pork liver, pork tenderloin, chicken breast, veal, turkey fillets, large shrimps, salmon, sole, ground beef etc.

As well as:

mushrooms, pieces bell pepper, pieces onion, spring onion, shiitake, pineapple, banana etc.

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's Recipe pages - fondue and gourmet recipes

How to prepare:

Prepare 200-250 gr convert conversionmeat for each person.

Browse through the raclette-index for recipes how to prepare meat and side dishes: all (non-breaded) recipes can be cooked on the stone or table grill.

Cut the meat thin ( 0.5 cm) and in pieces of approximately 3 x 4 cm.

Spice of marinate the meat (see recipes in the index).

Arrange on a plate photo recipe (or several plates when dining with 4+ persons).

Keep chicken separate !

Place vegetables, sidedishes, sauces, spices and salt on the table.

Heat/oil the stone or table grill according instruction and enjoy !

Side dish: French bread, marinated bell pepper, onion, tomatoes, salad, spring onion, shallots, pineapple, banana, mushroom etc photo recipe.

Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)